The Color of Herring

Some herrings are more sensitive than others. They're known troublemakers, but red herrings have feelings, too. If they didn't, they wouldn't be blushing all the time. The technical difficulties that rendered this blog invisible during the past 24 hours aren't directly attributable to the infamous red herring, but the fishy character didn't exactly help, either.

It seems Blogger experienced a few hiccups that affected certain blogs. To wit, some of those hosted on the Blogger platformbut connected to a different domain, like this onewere intermittently unavailable. This led me to believe that mine, too, had been affected by said hiccups. This was not the case.

Timing, as they say, is everything. As it turned out, the problem had to do with my own hosting provider; the Blogger phenomenon was purely coincidental; the Blogger phenomenon was a red herring.

The moral of the story, of course, is twofold. First, don't fry your fish until they've had the chance to blame stuff on someone else. And second, your fish may be red-faced, but that doesn't necessarily make them red-handed.



  1. What I hear you saying (in not so many words) is that we should follow the advice of culinary artists: treat red herrings with a grain of salt.

    Clever point about the red-faced not necessarily being red-handed!

  2. That's exactly what I was trying to get across, only I couldn't because . . . um . . . um . . . guh. Nap. Need nap.